1. Bring the water to the boil, pour it over the fruit tea bags and steep for 5 minutes, then remove the bags.
2. Squeeze one orange and the lemon; wash the other orange and cut it into thin slices.
3. Combine the tea, cherry juice and freshly squeezed juices in a pan.
4. Add the cinnamon sticks, cloves and star anise and heat gently for 10 minutes - do not boil.
5. Remove the spices and sweeten the punch with honey to taste.
6. Ladle into heatproof mugs and serve hot, garnished with orange slices.
Tip: A Christmas-market favourite - grown-ups love it too when they'd rather skip the alcohol.
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